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随着时代的发展,人们的口味越来越挑剔,仅仅以最传统的调味品烹制出的菜肴,已经无法满足人们味觉探秘的要求,厨师们开始尝试用西式调料赋予中餐全新的生命力。奶汤是西餐中极其常见的一种调味底汤,中餐中以奶制品为原料入菜还算常见,可要提到以奶汤调味可就寥寥无几了。这主要和中国人的饮食习惯有很大关系。但实际上,西式奶汤与中餐里的高汤一样能起到提鲜、增香的作用,而菜品也会因为有奶的加入变得更加润滑、适口,让传统中餐瞬间升级。为了能让广大中餐厨师进一步了解奶汤烹调的
With the development of the times, people’s tastes become more and more critical. Only the dishes prepared with the most traditional condiments can no longer meet the requirements of people’s tastes. Chefs began to try the new vitality of Chinese food with western-style condiments. Nourishing soup is extremely common in western food seasoning soup, Chinese food in dairy products as raw materials into the food is fairly common, it can be mentioned to milk soup seasoning may be very few. This is mainly related to the Chinese diet. However, in fact, Western-style soup and Chinese soup in the same can play a fresh, fragrant effect, and dishes will also be added because of milk to become more lubricated, palatable, traditional Chinese food instantly upgrade. In order to allow the majority of Chinese chefs to further understand the milk soup cooking